The company says its precision fermentation-derived product has ‘significant advantages’ over cow milk-derived casein and the scope to deliver ‘tailor-made’ functional improvements for different dairy-free cheeses.
DairyReporter is talking to experts from the alt dairy space to discuss market opportunities and barriers for plant-based and fermentation-derived dairy alternatives, and much more beyond.
From food to nutrition, ingredients such as cow-free whey and casein are available to manufacturers; but does the level of NPD activity reflect the supply of cow-free proteins?
Kallie Goodwin, senior vice-president of Silk, tells us why Danone North America wants to increase access to plant-based milk alternatives in US schools.
Dairy alternatives are notoriously successful across Europe, and now Oatly is boasting dominance in Asia. So how did the plant milk brand take share within China's Oat milk market?
The New Zealand co-operative has become the latest dairy major to explore dairy-like ingredient production through fermentation as pressure to deliver sustainable products grows.
Research offers a rare glimpse into what factors can influence US consumers to not only try plant-based milk alternatives, but also become de-facto ambassadors for the category.
